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Eggplant & Chickpea Baked Pasta

http://www.eatingwell.com/recipes/eggplant_chickpea_baked_pasta.html

From EatingWell:  January/February 2011

Turn leftover Eggplant & Chickpea Stew into a comforting vegetarian baked-pasta dish. We love the taste of mint with the other Mediterranean flavors, but you can use parsley or basil if you prefer.

4 servings, about 1 2/3 cups each | Active Time: 20 minutes | Total Time: 50 minutes

Ingredients

Preparation

  1. Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.
  2. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and rinse.
  3. Combine breadcrumbs and oil in a small bowl. Toss the pasta with stew, feta, 1/4 cup mint (or basil) and lemon juice in a large bowl. Spread the mixture in the prepared baking dish. Top with the breadcrumb mixture.
  4. Bake until the topping is golden and crispy, about 30 minutes. Sprinkle with the remaining 1/4 cup mint (or basil).

Nutrition

Per serving : 496 Calories; 17 g Fat; 7 g Sat; 7 g Mono; 33 mg Cholesterol; 71 g Carbohydrates; 21 g Protein; 13 g Fiber; 686 mg Sodium; 612 mg Potassium

4 1/2 Carbohydrate Serving

Exchanges: 4 starch, 1 vegetable, 1 high-fat meat, 2 fat

Tips & Notes